I have a new column this week on OnlySky. It’s about the future of food, and a new technology called precision fermentation that’s going to transform it.
Humans have been taking advantage of natural fermentation for thousands of years. We enlist microbes such as yeast and bacteria, feeding them sugar and other molecules that they like. In exchange, they make molecules that we like, such as alcohol. More recently, we’ve genetically altered some microbes to produce expensive special-purpose drugs that are hard to make in any other way.
However, the advent of newer, more powerful genetic engineering technologies is making it downright easy to custom-tailor microbes to churn out almost any product we want. What will happen when we can make milk without cows, eggs without chickens, meaty proteins without livestock – or brand-new foodstuffs never before seen in nature?
Read the excerpt below, then click through to see the full piece. This column is free to read, but paid members of OnlySky get some extra perks, like a subscriber-only newsletter:
Traditional cheesemaking relies on a substance called rennet, which curdles milk so it can be separated into curds and whey. In the past, rennet was harvested from the stomachs of calves. However, since the 1990s, rennet (technically, its key enzyme, chymosin) has been made by yeast. Nearly all hard cheese is made this way.
The first use of precision fermentation is even older. In 1982, the FDA approved insulin produced by bacteria. This breakthrough replaced the old method of purifying insulin from cow and pig pancreases.
In the past, creating a genetically engineered organism was laborious and expensive. Insulin, rennet and the like were ideal because they’re high-value products only needed in small quantities.
However, new technologies like CRISPR have made genetic engineering almost trivially easy. With this power, we’re about to see an explosion of new uses. Some of them may soon be on supermarket shelves.


